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A slice of Galaktoboureko with golden, flaky phyllo pastry and creamy custard filling, drizzled with syrup and served on a decorative plate.

Galaktoboureko

A delicious Greek custard pie wrapped in flaky phyllo dough and soaked in syrup. It’s rich, creamy, and perfect for any occasion.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, greek
Servings 12 pieces
Calories 280 kcal

Ingredients
  

  • 1 lb (450g) Phyllo dough
  • 4 cups (950ml) Milk
  • 1 cup (200g) Sugar
  • ½ cup (50g) Semolina
  • ¼ cup (60g) Butter
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 1 cup (240ml) Water
  • 1 cup (200g) Sugar (for syrup)
  • 1 tsp Lemon juice

Instructions
 

  • Preheat oven to 350°F (175°C). Butter a baking pan and line with phyllo dough, brushing each sheet with melted butter.
  • In a saucepan, heat milk and sugar. Slowly whisk in semolina and cook until it thickens. Remove from heat and stir in butter, eggs, and vanilla.
  • Pour the custard over the phyllo dough and fold the edges over. Add more phyllo on top and bake for 50 minutes.
  • Prepare the syrup by boiling sugar, water, and lemon juice for 10 minutes. Cool.
  • Pour the cooled syrup over the hot Galaktoboureko, let it soak, and serve.

Notes

  • Keep stirring the custard to avoid lumps.
  • Let the dessert cool for a while to allow the syrup to fully absorb.
  • The custard can be made a day in advance for more flavor.
 
Keyword Galaktoboureko, greek desserts